Snap Pea + Spicy Green Slaw with Brazil Nuts + Apricot Hemp Heart Dressing
1/2 cup Brazil nuts (14 - 16), roughly chopped
6 dried unsweetened unsulfured apricots
¼ cup hemp hearts
¼ cup extra-virgin olive oil
2 Tbs. lemon juice
¼ tsp. sea salt plus more to taste
¼ tsp. freshly ground black pepper plus more to taste
1 cucumber (preferably English)
2 cups snap peas, sliced into thin matchsticks (about 2 ½ cups sliced)
2 cups finely shredded spicy greens (arugula, watercress or mustard greens)
1 small shallot, minced
Place a small bowl next to the stove.
In a medium skillet over medium-low heat, toast the Brazil nuts, stirring frequently for 3-4 minutes, until golden brown. Transfer the candied nuts to the bowl and set aside.
Submerge the apricots in boiling water to soften, about 10 minutes, then transfer to a blender. Add hemp hearts, olive oil, lemon juice ¼ cup water and blend until smooth. Refrigerate to chill.
Slice the cucumber down the middle the long way, then scoop out the seeds with a spoon to remove. Chop the cucumber across the center into matchstick lengths, then slice each piece into thin matchsticks and transfer to a large bowl.
Add the chopped snap peas, greens, shallot and ⅔ of the Brazil nuts to the bowl and gently toss with the dressing to coat, seasoning with salt and pepper. Garnish with remaining Brazil nuts.